Executive Chef – Private Golf ClubDallas, TX | $115,000–$125,000Our client is a premier private golf club known for delivering elevated member experiences and a strong à la carte–driven food and beverage program generating approximately $4 million in annual F&B revenue. This is an excellent opportunity for a hands-on culinary leader to take ownership of a high-volume, quality-focused operation.Responsibilities:
Lead all culinary operations, ensuring smooth daily execution and exceptional food qualityMaintain consistency, presentation, and execution across a robust à la carte dining programHire, train, and mentor kitchen staff while fostering a collaborative, high-performance cultureOversee food and labor cost controls, forecasting, purchasing, and inventory managementPartner with club leadership to meet and exceed financial and operational goals
Executive Chef Qualifications:
Proven experience leading high-volume, à la carte culinary operationsStrong leadership and team development skillsExpertise in menu development, food costing, and maintaining consistent culinary standardsThorough knowledge of food safety, sanitation, and compliance standards
What They’re Offering:
Competitive base salary of $115,000–$125,000Comprehensive health benefits (medical, dental, vision, life, and disability)401(k) retirement plan and achievable bonus potentialRelocation assistance available for the right candidate
....Read more...
Executive Chef Salary: $125,000–$155,000 Location: Carmel Valley, CAI am hiring on behalf of a luxury resort seeking a dynamic and experienced Executive Chef to lead all culinary operations and drive exceptional food and beverage experiences. This is a senior leadership position and a key member of the Executive Committee, reporting directly to the General Manager.Key Responsibilities
Lead all kitchen operations including menu design, food preparation, purchasing, and cost controlEnsure exceptional quality, consistency, portion control, and presentation across all outletsDrive culinary innovation while maintaining brand and service standardsOversee hiring, training, coaching, and performance management of culinary teamsInstill and enforce food safety, sanitation, and compliance standardsCollaborate closely with Food & Beverage and senior leadership teamsManage budgets, forecasting, labor costs, and profitability initiativesMaintain strong communication with corporate and senior stakeholders
Ideal Candidate
6+ years of progressive hotel culinary experienceMinimum 4 years in a senior culinary leadership roleExperience in high-volume, luxury, or resort environmentsPre-opening experience preferredStrong leadership presence with a hands-on management styleProven ability to improve operational performance and drive bottom-line resultsExcellent organizational, communication, and administrative skillsProficient in Microsoft Office (Word & Excel)
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An exciting new job opportunity has arisen for a talented Chef to work in an excellent care home based in the Bognor Regis, West Sussex area. You will be working for one of UK’s leading health care providers
This is a purpose-built care home in Bognor Regis, offering high-quality residential care, residential dementia care, and flexible short stay respite care
**To be considered for this position you must hold an NVQ Level 2-3 in Food preparing and catering**
As a Chef your key duties include:
Undertake menu planning in consultation with residents and Manager
Oversee and participate in the preparation and cooking and serving of all food in accordance with agreed menus
Ensure menus are displayed showing choices
Ensure individuals on special diets or with specific cultural needs are catered for and that choice is also available
Check quantity and quality of stock and orders items in accordance with the catering manual
Supervise the kitchen employee team
Ensure HACCP’s processes and the catering manual are followed and recorded as required
Ensure that the food expenditure is kept within budget in consultation with the Bursar and/or Home Manager
The following skills and experience would be preferred and beneficial for the role:
Excellent cooking skills and knowledge of various cooking techniques
Knowledge of nutrition and the ability to develop menus that meet dietary requirements
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
The successful Chef will receive an excellent salary of £13.85 per hour and the annual salary is £24,486.80 per annum. This exciting position is a permanent part time role working through days from 8am-5pm. In return for your hard work and commitment you will receive the following generous benefits:
28 days holiday (including bank holidays) and an option to buy annual leave
Life assurance
A discount scheme which includes savings with retail stores and online purchases
Access to a number of nationally recognised training courses and qualifications
Genuine career progression and development opportunities
Employee assistance programme including free counselling and legal advice
Access to chaplaincy and pastoral support
Access to wellbeing resources
Recommend a friend scheme
Family friendly policies
Long service awards
Free uniform and DBS check
Healthcare scheme at competitive rates
Reference ID: 7183
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Who we are…The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15 day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences. At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community. We are seeking a hardworking and motivated individual who has a passion for the Food & Beverage Industry and the Pacific National Exhibition (PNE). The Food & Beverage department is seeking an experienced Sous Chef with robust culinary, leadership, organizational, and time-management skills. The Sous Chef will assist in leading and supervising kitchen operations, oversee staff, assist in the creation of recipes and menus, coordinate with suppliers, and ensure the successful execution and production of all dishes.As the Sous Chef, you will play a pivotal hands-on role in the daily culinary operations, working closely with the Executive Chef and Food & Beverage Managers to deliver high-quality food experiences across various service formats and events. Your leadership, culinary expertise, and strategic planning will ensure efficient kitchen operations, staff development, and exceptional food standards.Why join our Team?
Exhilarating and fun-loving cultureFlexible work environmentOpportunity for free or discounted tickets to shows, events, sports games, and much moreStaff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food StandsCompetitive compensation packageOpportunity to create lasting memories and friendships!
What will you do this year?In your role as the Sous Chef, your primary accountabilities will be to:
Collaborate directly with the Executive Chef to manage day-to-day culinary operations, actively participating in food preparation and kitchen supervision.Partner with Food & Beverage Managers to strategize and craft recipes and menus for diverse events and audiences.Lead a kitchen team of 1 to 16 members, including dishwashers, prep-cooks, and cooks, across both small-scale catered function and large buffet-style servicesManage kitchen staffing through effective scheduling, task delegation, and active involvement in recruitment, onboarding, and training of new employees.Analyze event schedules and expected guest attendance to accurately forecast production requirements. Evaluate inventory levels and ingredient availability to effectively plan production schedules.Coordinate with internal and external stakeholders to determine the costs associated with food and beverage items, including pricing, labor expenses, and overhead costs.Conduct recipe analysis to determine pricing for menu items, considering factors such as food, labor, and overhead costs.Maintain a thorough understanding of the Collective Agreements related to employees, with support from the People & Culture Department, addressing employee concerns, investigations, and disciplinary matters.Operate and demonstrate proper use of all standard kitchen equipment including ranges, ovens, fryers, steam cookers, meat slicers, dishwashers, and other related equipment.Monitor sanitation practices to ensure that employees follow FOODSAFE guidelines, standards, and regulations.Perform the function of short order cook when required to support service demands.Ensure PNE Uniform and Appearance Policy is always adhered toPerforms other related duties as required
What else?
Must have a minimum of 4 years’ experience cooking in the Food & Beverage IndustryMust have a minimum of 2 years’ experience managing staff in the Food & Beverage IndustryMust have successful completion of Grade 12Must be FOODSAFE Level 1 CertifiedMust possess a valid Class 5 or 7 BC driver’s license.Must have a strong understanding and knowledge of methods, materials and tools used in large scale cooking as well as short order cookingMust have the ability to effectively plan and oversee an efficient work scheduleMust be able to stay up to date with culinary trends and optimized kitchen processesMust have working knowledge of various computer software programs including MS OfficeMust possess excellent communication & interpersonal skills to establish effective working relationships with staff, guests, and clientsWillingness and ability to work on an event-based work schedule will require extended hours and workweeks (weekends and late nights).Red Seal Certification is preferred.Post-Secondary education in a related field is preferredFOODSAFE Level 2 Certification is considered an assetSuccessful candidates must undergo a Criminal Record Check.
Who are you?
OrganizedCreativeProactiveSkillful communicatorCritical thinkerCommitted to striving for excellence.
Where and when to APPLY? Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled. Additional Information The PNE's compensation offerings are in alignment with a pay-for-performance pay philosophy that recognizes individual, and teamwork performance. The role is a permanent, full-time position with a typical salary range of $58,000 - $67,000 per annum. The starting salary will be based on the successful candidate’s competencies, including but not limited to knowledge, skills, experience, and internal pay structures. As a part of the PNE's total compensation package, this position may be eligible for other benefits subject to program eligibility requirements. The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at hr@pne.ca. ....Read more...
Executive Chef - Snoqualmie, WA- Up to $150kOur client is a distinguished private golf club celebrated for its championship course and outstanding member experiences. This is an excellent opportunity to join a team and a company committed to providing its employees with abundant growth opportunities!Responsibilities:
Lead the property’s culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer’s expectationsEnsure exceptional food quality, presentation, and consistency to maintain their reputation for culinary excellenceHire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamworkManage cost controls, forecasting and inventory managementReview financial targets to ensure they are being met or exceeded
Executive Chef Qualifications:
Proven experience in managing and overseeing kitchen operations, ensuring consistent quality Strong leadership and team management skills with the ability to mentor and develop culinary teamsExpertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputationThorough knowledge of food safety regulations and hygiene standards, with a focus on maintaining a clean, safe, and compliant kitchen environment
What they’re offering:
Comprehensive health benefits, including medical, dental, vision, and life insurance, along with disability coverageA 401(k)-retirement plan and achievable Bonus structureRelocation Package for the right candidates across the USA
If you’re interested in this opportunity, please send your resume to Declan today! declan at corecruitment dot com ....Read more...
What your average day or week could look like:
Preparing and cooking fresh, nutritious meals at scale using industry leading equipment, while learning efficient large batch production techniques.
Working closely with classically trained and award recognised chefs, gaining hands on experience across savoury, pastry and menu development.
Supporting the creation and adaptation of menus to meet specialist dietary and texture modified requirements within healthcare catering.
Maintaining high food safety standards, assisting with stock rotation and learning the full kitchen process from goods in through to dispatch.
Structured daytime hours, real responsibility and proper chef development without late nights or weekend shifts.
Training:Training and Qualification Level
What training will the apprentice take and what qualification will the apprentice get at the end?
· Production Chef Level 2
· Working as part of a team in kitchen environments.
· City of Bristol College
· Off site in its entiretyTraining Outcome:Full time employment or further training.Employer Description:AbleCare Kitchens is the central production kitchen supporting AbleCare Homes, delivering fresh, nutritious meals to residential care settings. Our team of classically trained and award recognised chefs combine professional culinary standards with specialist knowledge in healthcare catering. We are committed to quality, innovation and creating meals that genuinely enhance residents’ wellbeing.Working Hours :Structured daytime hours, without late nights or weekend shifts.
Monday to Friday. Earliest start would be 6.00am and latest finish would be 6.00pm. These are not 12hr shifts, they would be 8hr days.Skills: Attention to detail,Organisation skills,Positive attitude,Reliable,Understanding of food hygiene,Pride in presentation,Enthusiasm....Read more...
You’ll get hands on experience from every aspect of the kitchen from preparation to plating. If you have a strong passion for food and want to develop your skills. Join our devoted kitchen Brigade to grow your skill and further your culinary career.
Apprentice role at Lock & Larder:
Job Title: Commis Chef Apprentice
Location: Lock & Larder, Gunthorpe Lock
About Us:
Lock & Larder is a renowned Gastro Pub offering exceptional dining with stunning views by Gunthorpe Lock. We pride ourselves on quality, fresh, locally sourced food and a welcoming atmosphere for both guests and staff. We cater to diverse needs, from casual dining to bespoke event catering.
The Role:
We are looking for an enthusiastic and dedicated Commis Chef Apprentice to join our kitchen brigade. This apprenticeship provides a structured learning environment for individuals aiming to build a solid foundation in professional cookery. You will work under the guidance of experienced chefs, gaining practical skills and knowledge essential for a successful career in the culinary arts.
Key Responsibilities:
Assist in the preparation and cooking of menu items according to Head Chef’s specifications
Learn and practice fundamental cooking techniques, including sauce making, vegetable preparation, and basic butchery
Maintain high standards of food hygiene, health, and safety within the kitchen at all times
Undertake stock control, including receiving, storing, and rotating ingredients
Ensure the cleanliness and organization of the kitchen, including equipment, surfaces, and waste disposal
Support the team during busy service periods and assist with event preparation and execution
Develop an understanding of food labelling and allergen information
Adhere to all company policies and procedures
The Ideal Candidate:
A genuine passion for food and a strong desire to learn professional cooking skills
Willingness to work hard, take direction, and be a proactive team member
Reliable and punctual with a positive attitude
Basic understanding of food hygiene is an advantage, but full training will be provided
Ability to work in a fast-paced environment
What We Offer:
Comprehensive apprenticeship training and development
Opportunity to learn from a skilled and passionate culinary team
Experience in a high-quality Gastro Pub environment
Competitive apprentice wage
A supportive and friendly work atmosphere
Training:
Day release- Weekly on a Tuesday at Fletchers Kitchen- 12pm- 5:30pm without FS. 12pm-1:30pm theory- 2:30pm- 5:30pm practical
12 Months (+3 month end point assessments)
Training Outcome:
Potential to begin permament role after successful completion of apprenticeship dependent on availability
Employer Description:Lock & Larder is a Gastro Pub located on the picturesque edge of Gunthorpe Lock, offering guests spectacular views of the river and the passing canal boats from our expansive outdoor spaces. We are a small, dedicated business committed to serving high quality cuisine, with strong emphasis on fresh, locally sourced produce. Our culinary expertise extends to specialised event catering ranging from high end buffets to sophisticated 3 to 5 course fine dining meals. We pride ourselves on creating a welcoming atmosphere for both customers and our team.
Working Hours :30 hours (15 min - 1 hour breaks vary on shift lengths).
Shifts to be confirmed.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative,Non judgemental....Read more...
Head Chef, Popular wine bar, GreenwichSalary: £45,000 to £50,000A popular, well-established wine bar in Greenwich with a strong local following.It is a semi-branded operation with a fresh food menu and busy services through the week.Weekends are a key driver, with strong event trade and private bookings.The role
You will lead the kitchen and set the standard in a fast-paced, service-led site.You will be responsible for the menus within the company ethos, keeping food fresh, relevant, and right for the venue and its guests.
You will:
Plan and deliver a fresh, seasonal menu that fits the brand style and guest expectationsLead busy lunch and dinner services and support weekend events from planning through to deliveryBuild prep and service systems that protect quality when covers climbManage ordering, stock, waste, and gross profitLead, train, and retain a small, capable kitchen teamOwn compliance and admin: HACCP, due diligence, allergens, training recordsWork closely with front of house to ensure events run to time and to brief the team clearly
You will bring:
Head Chef experience in a busy, fresh-food venueStrong leadership and calm decision-making during peak serviceSolid menu development experience within a set style and brand guidelinesConfidence with events, group bookings, and set menusStrong kitchen organisation and clean standards
What you get
Salary of £45,000 to £50,000A busy, food-led wine bar with strong weekend tradeA venue where events matter and your food offer drives return visitsSpace to shape menus, standards, and team performance within the company ethos
Apply Today....Read more...
Corporate Chef | International Hotel Group | Romania | €5,000 Gross per MonthI am recruiting a Corporate Chef for an international hotel management group operating across multiple European markets.This is a group-level culinary leadership role overseeing a portfolio of 4 and 5 star hotels. The position is ideally based in Bucharest with Vilnius, Lithuania also considered. The role requires regular travel across the portfolio, approximately every second week.This is a hands-on corporate position requiring strong operational discipline, brand compliance oversight and the ability to manage Executive Chefs across multiple properties.Perks and Benefits• Gross salary of €5,000 per month • International group-level role across multiple branded hotels • Business travel expenses covered in line with labour regulations • Flexible working arrangements depending on location • Staff accommodation and F&B rates within international brands in the portfolioYour Experience• Strong background in fine dining and five star hotel environments • Experience across multiple F&B outlets within hotels • Exposure to Meetings and Events operations • Experience managing both high-end and volume-driven kitchens • Background working with international hotel brands and understanding brand standards • Strong knowledge of HACCP, compliance and food safety regulations • Proven experience in menu development, costing and standardisation • Culinary qualification required • Comfortable travelling frequently across multiple countriesYour Responsibilities• Provide corporate culinary oversight across multiple hotel properties • Lead and support Executive Chefs across the portfolio • Develop and maintain proprietary brand concepts and menus • Ensure consistency across outlets operating under the same concept • Lead seasonal menu planning and commercial F&B calendar development • Conduct kitchen audits covering HACCP, compliance, food waste and portion control • Support pre-opening projects, rebranding initiatives and new outlet launches • Work closely with Procurement on cost control and supplier strategy • Implement structured culinary systems, reporting and governance • Step into operational kitchens when required in critical situationsThis is a structured, commercially focused corporate role suited to a disciplined culinary leader who understands both brand compliance and operational execution.If you are interested, contact me directly.Clay clay@corecruitment.com....Read more...
Corporate Chef | International Hotel Group | Lithuania | €5,000 Gross per MonthI am recruiting a Corporate Chef for an international hotel management group operating across multiple European markets.This is a group-level culinary leadership role overseeing a portfolio of 4 and 5 star hotels. The position is ideally based in Vilnius, with Bucharest, Romania also considered. The role requires regular travel across the portfolio, approximately every second week.This is a hands-on corporate position requiring strong operational discipline, brand compliance oversight and the ability to manage Executive Chefs across multiple properties.Perks and Benefits• Gross salary of €5,000 per month • International group-level role across multiple branded hotels • Business travel expenses covered in line with labour regulations • Flexible working arrangements depending on location • Staff accommodation and F&B rates within international brands in the portfolioYour Experience• Strong background in fine dining and five star hotel environments • Experience across multiple F&B outlets within hotels • Exposure to Meetings and Events operations • Experience managing both high-end and volume-driven kitchens • Background working with international hotel brands and understanding brand standards • Strong knowledge of HACCP, compliance and food safety regulations • Proven experience in menu development, costing and standardisation • Culinary qualification required • Comfortable travelling frequently across multiple countriesYour Responsibilities• Provide corporate culinary oversight across multiple hotel properties • Lead and support Executive Chefs across the portfolio • Develop and maintain proprietary brand concepts and menus • Ensure consistency across outlets operating under the same concept • Lead seasonal menu planning and commercial F&B calendar development • Conduct kitchen audits covering HACCP, compliance, food waste and portion control • Support pre-opening projects, rebranding initiatives and new outlet launches • Work closely with Procurement on cost control and supplier strategy • Implement structured culinary systems, reporting and governance • Step into operational kitchens when required in critical situationsThis is a structured, commercially focused corporate role suited to a disciplined culinary leader who understands both brand compliance and operational execution.If you are interested, contact me directly.Clay clay@corecruitment.com....Read more...
Your daily duties will include:
Pot washing
Kitchen porter
Preparing and cooking food
Plating up food
Cleaning all equipment & kitchen area to maintain a hygienic, safe work space
Training:
Functional Skills
Work Based Learning
Production Chef Level 2
Training Outcome:Progression to full-time employment.Employer Description:Located just a stone’s throw from Darwen town centre in the heart of Lancashire, Flames Bar and Grill offers a unique dining experience within a relaxed and sophisticated atmosphere. Grab yourself a spot by the window and watch the world bustle by, or take a seat in the stunning main dining room and enjoy a meal from the delicious modern menu.Working Hours :Monday - Saturday 4pm - 11pm / Sunday 12pm - 9:30pm / working on a rota basis 4 days out of 7 / paid breaks.Skills: Willing to Learn,Adaptable,Good work ethic,Punctual,Able to stand for long periods....Read more...
Care Home Chef (Bank) – Braintree, EssexLocation: Riverdale Care Home, 65 Duggars Lane, Braintree, Essex, CM7 1BAHourly rate: £14.00 per hourHours: Zero hour contractShifts: to be discussed at interviewCome and make a difference with the team at Westgate Healthcare! #CareWithUsAtWestgateWe are looking for a compassionate and caring Chef (bank) to join our family at Riverdale Care Home. We are looking for individuals who share our values, have an interest in helping others, a can-do attitude and who will treat the people we support with care, compassion and respect. If you want to make a difference to the lives of our elderly residents, apply today.About the role:
Prepare hot and cold meals for residents according to their needs and preferencesAssist with planning seasonal menusEnsure compliance with the Health & Safety Policy and regulationsCarry out checks in the kitchen as required to ensure compliance with regulatory requirements, for example recording fridge temperaturesMaintain a clean and hygienic environment, including washing and clearing up equipmentReport all accidents and incidents to the Person-in-Charge of the home
About you:
The right to live and work in the UK Previous experience in a similar role and setting (i.e. a care home or a school)Certificate Level II in Food Safety and HygieneKnowledge of nutritional needs of older peopleHealth and Safety and regulatory requirementsA positive and flexible attitude towards work and the ability to work well in a team
Why work at Westgate?
Competitive pay rates with enhanced pay on bank holidaysImprove your financial wellness and flexibility with Wagestream; access your wages before pay day and enjoy exclusive discounts at a variety of the UK’s favourite shopsAccess to the Blue Light Card (employee discount scheme)Access to other discount schemes; Byond Prepayment Card (employee cashback card), Extras Discounts (employee discount scheme) and Cycle to Work SchemeRefer a Friend Scheme - earn up to £500 for a successful referral!Internal and external employee recognition schemes (e.g. Employee of the Month and Long Service) and team building social eventsSupport in achieving additional qualifications, including nationally recognised qualificationsAccess to financial and wellbeing support through The Care Workers Charity Comprehensive staff induction with free training and professional development
We reserve the right to close this vacancy once we receive suitable applications, therefore, an early submission is encouraged. Due to a high volume of applications, if you do not hear from us within 5 working days, please assume that your application has been unsuccessful.Westgate Healthcare is an equal opportunities employer, and we welcome applications from all suitably qualified candidates regardless of their race, sex, disability, religion/belief, sexual orientation or age.WGHROB....Read more...
At Alford Manor House, we’re passionate about great food and friendly, professional service. As our new apprentice you will assist our Head Chef with a variety of varied and interesting duties:
Help with preparing ingredients for a range of different meals
Cook and present dishes to recipe and quality guidelines, ensuring every plate looks and tastes great
Maintain food hygiene standards, including correct storage, cleaning allergen awareness, date and temperature checks
Batch cookery and preparations
Support stock rotation
As well as food preparation you will also assist with front of house service within the tearoom, bar and table service during functions and events
Follow all safety practices– from safe knife handling to correct use of kitchen equipment
Take part in structured training to build your skills, kitchen know-how, and career potential
Handle fast-paced service and last-minute changes with a calm, flexible attitude
Assisting with cleaning and washing-up
All other associated duties as required
Training:All delivery for this apprenticeship will take place within your place of work at Alford Manor House. A dedicated Vocational Trainer will visit on average once every 4 weeks, to establish a personal learning and development plan, outlining a schedule of training activities and objectives.
You will complete a mixture of on and off the job training, including workshops, face to face training and working towards creating a portfolio of relevant practical evidence. You’ll also be supported by your colleagues at all times, and will be mentored and trained constantly.
You will have a review every 8-12 weeks with your Head Chef and Trainer to discuss your progress.Training Outcome:This apprenticeship programme provides a fantastic opportunity for apprentices to build a strong foundation of practical cookery skills. The apprenticeship will lead to a permanent job role for the right candidate.Employer Description:Alford Manor House is a remarkable and inspiring place to work, offering a unique blend of history, community spirit and fresh, locally sourced food. As one of the country’s rare composite buildings, its Georgian, Victorian and original 1611 features create a truly special setting, complemented by beautiful seasonal gardens and a vibrant programme of exhibitions and events. The on-site tea rooms and kitchen, proudly rated Grade 5 for hygiene, make use of produce grown in the Manor House gardens and supplied by trusted local businesses, ensuring high-quality ingredients every day. Working here means being part of a friendly, dedicated team that supports each other while delivering excellent food and service to visitors. It’s an opportunity to develop your skills in a distinctive heritage environment where there is always something new to experience.Working Hours :Hours and days of work can vary, due to the different seasonal opening times of Alford Manor House. Work will include days, evenings, weekends and bank holidays (see below for a full breakdown on opening days and times).Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Creative,Initiative,Physical fitness,Keen to learn,Awareness of food safety,Awareness of food hygiene,Friendly and professional,Passionate,Genuine interest....Read more...
Role will include:
Basic preparation, cooking and plating of the extensive breakfast menu option
Assisting with the production of all brunch menu items
Assisting with the production of items on the home-made stonebaked pizza menu
Health and safety awareness is essential
Following all kitchen policies and guidelines
Training:
Production Chef Standard
Functional Skill English (if required)
Functional skill maths (if required)
All training will take place within the workplace over the duration of the apprenticeship.Training Outcome:Progression to the next level of qualification.Employer Description:We are a newly established cafe, bar and bistro in the lovely market town of Louth.Working Hours :Typical working week will be :
Wednesday 9am - 3pm
Thursday 9am - 3pm
Friday 10am - 3pm and 5pm -9pm
Saturday 10am - 3pm and 5pm - 9pm
Sunday 9am - 2pm.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Creative,Non judgemental,Patience....Read more...
Care Home Chef – Aylesbury, BuckinghamshireLocation: 3 days a week at Hampden Hall Care Centre, Tamarisk Way, Weston Turville, Aylesbury, HP22 5ZB. 2 days a week at Byron House Care Home, 141-143 Wendover Road, Aylesbury, Buckinghamshire, HP21 9LPHourly rate: £13.50 per hourHours: 40 hours / 5 days per week (must be able to work weekends)Shifts: 7.00am to 3.30pmJob type: Permanent Come and make a difference with the team at Westgate Healthcare! #CareWithUsAtWestgateWe are looking for a compassionate and caring Chef to join our family at Hampden Hall Care Centre and Byron House Care Home. We are looking for individuals who share our values, have an interest in helping others, a can-do attitude and who will treat the people we support with care, compassion and respect.If you want to make a difference to the lives of our elderly residents, apply today.About the role:
Prepare hot and cold meals for residents according to their needs and preferencesAssist with planning seasonal menusEnsure compliance with the Health & Safety Policy and regulationsCarry out checks in the kitchen as required to ensure compliance with regulatory requirements, for example recording fridge temperaturesMaintain a clean and hygienic environment, including washing and clearing up equipmentReport all accidents and incidents to the Person-in-Charge of the home
About you:
The right to live and work in the UK Previous experience in a similar role and setting (i.e. a care home or a school)Certificate Level II in Food Safety and HygieneKnowledge of nutritional needs of older peopleHealth and Safety and regulatory requirementsA positive and flexible attitude towards work and the ability to work well in a team
Why work at Westgate?
Competitive pay rates with enhanced pay on bank holidaysImprove your financial wellness and flexibility with Wagestream; access your wages before pay day and enjoy exclusive discounts at a variety of the UK’s favourite shopsAccess to the Blue Light Card (employee discount scheme)Access to other discount schemes; Byond Prepayment Card (employee cashback card), Extras Discounts (employee discount scheme) and Cycle to Work SchemeRefer a Friend Scheme - earn up to £500 for a successful referral!Internal and external employee recognition schemes (e.g. Employee of the Month and Long Service) and team building social eventsSupport in achieving additional qualifications, including nationally recognised qualificationsAccess to financial and wellbeing support through The Care Workers Charity Comprehensive staff induction with free training and professional development
We reserve the right to close this vacancy once we receive suitable applications, therefore, an early submission is encouraged. Due to a high volume of applications, if you do not hear from us within 5 working days, please assume that your application has been unsuccessful.Westgate Healthcare is an equal opportunities employer, and we welcome applications from all suitably qualified candidates regardless of their race, sex, disability, religion/belief, sexual orientation or age.WGHROB....Read more...
Directeur de Restaurant Gastronomique H/F – Établissement de Prestige (Région PACA)L’ÉTABLISSEMENTRejoignez une institution emblématique de la Riviera. Ce fleuron de l'hôtellerie de luxe situé dans le Sud-Est de la France recherche son futur Directeur de Salle H/F pour sa table gastronomique. Sous l'impulsion d'un Chef de renommée internationale, vous orchestrerez une expérience culinaire d'exception au sein d'un groupe reconnu pour ses valeurs humaines et son engagement envers l'épanouissement de ses collaborateurs.VOS MISSIONSRattaché(e) au Directeur de la Restauration, vous êtes le garant de l'excellence opérationnelle :
Excellence du Service : Incarner l'art de recevoir, veiller à la satisfaction absolue des clients et au maintien de standards de la haute gastronomie.Management & Leadership : Encadrer, fédérer et former une brigade passionnée. Participer au recrutement et à la montée en compétences des équipes.Gestion & Pilotage : Assurer la gestion administrative et opérationnelle du point de vente, piloter les budgets et optimiser les coûts de fonctionnement.Standards : Définir et faire évoluer les normes de service en adéquation avec la vision du Chef.
VOTRE PROFIL
Diplômé(e) d’une école hôtelière avec une expérience confirmée et obligatoire sur un poste de Direction en restaurant gastronomique, établissement étoilé Michelin ou Palace.Passion pour le service et désir profond de transmettre l'art de recevoir au plus haut niveau.Capacité à être le leader d'une équipe dynamique : vous êtes un ambassadeur énergique, passionné et "hands-on".Une solide expérience en leadership et en gestion humaine, avec une aptitude naturelle à inspirer et fédérer vos collaborateurs.Excellentes compétences organisationnelles et rigueur administrative : vous possédez une maîtrise parfaite des contrôles opérationnels, de la gestion globale et du suivi de projets au sein d'un établissement de prestige.Maîtrise impérative du français et de l’anglais (une 3ème langue est un plus).
LES CONDITIONS
Contrat : CDI – Cadre autonome (216 jours).Rémunération : 58 500 € brut annuel (sur 13 mois) + indemnités nourriture.Avantages : Mutuelle, intéressement, participation.Rythme : Horaires sans coupure, 2 jours de repos consécutifs.
Intéressé par ce super challenge ? Contactez Beatrice avec votre CV mis à jour....Read more...
Participates in and supervises the preparation and cooking of food in accordance with established recipe cards and methods
Has the desire to be trained to cover other sections of the kitchen as decided by the Head Chef
Ensures all dishes are correctly garnished before being sent to relevant outlets
Ensures that all dishes are prepared in a timely manner as befits the restaurant, given timed goals and constraints
Taste all dishes to ensure correct taste
To ensure that wastage is kept to a minimum and preventative measures that incur wastage are fully understood
Ensures portion control policy/standard plating instructions are adhered to
Achieves on-job training targets as appropriate
Ensures work area is kept clean, hygienic and organised
Ensures that all equipment/utensils in the section are correctly handled and maintained
Ensures any equipment that is not safe is reported immediately to the Senior Chef on duty
Ensure mise-en-place and food products are labelled accurately and stored at all times
Ensures food is correctly prepared by sampling on a regular basis
Supports kitchen management with the compliance of Fire Regulations, Health and Safety, Food Safety and Hygiene standards
Complies with health and safety policy
To deal with guest comments and complaints in a constructive and empathetic manner, ensuring compliance with hotel culture and service recovery strategy, including the reporting and follow-up of all comments and complaints
The objective is to resolve the complaint prior to departure
To attend Pulse meetings and pre-brief prior to service
To ensure clock-in and clock-out of the TNA attendance system daily, health & safety
To ensure that the company's health & safety procedures are adhered to and implemented within the department
To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met, including licensing, health & safety at work, COSHH, environmental health, fire precautions, manual handling and any other relevant policies
Company Standards
To be dressed in a smart and professional manner in conjunction with the quality standards stated in your handbook
To support all initiatives appropriate to the role and in line with hotel initiatives
Training:
Attendance at Milton Keynes College Support from the employer for your learning, development and personal growth
Training Outcome:A permanent position may be on offer upon successful completion of the apprenticeship.Employer Description:Horwood House Hotel is a luxury country house hotel set within a historic Grade II listed Arts and Crafts manor in the Buckinghamshire countryside. Dating back to the 18th century and redesigned in 1911 by renowned architects Blow and Billerey, the house has been carefully restored through a £6 million renovation that preserves its architectural character, botanical heritage, and beautifully landscaped gardens. Alongside a sensitively designed contemporary extension, Horwood House offers stylish accommodation, seasonal dining inspired by local produce, and elegant interiors that balance modern comfort with deep-rooted heritage. Today, it is a versatile destination for relaxing stays, weddings, conferences, spa breaks, and special celebrations.Working Hours :Shifts to be discussed at interview.Skills: Knife skills,Food prep,Basic cooking,Time management,Detail focus,Follow instructions,Food safety,Teamwork,Communication,Organisation,Work under pressure,Willing to learn,Adaptability,Multitasking,Plating basics,Stock rotation,Physical stamina....Read more...
As a Kitchen Team Leader apprentice, you'll lead by example making sure the team have everything they need so the shift runs like clockwork! You'll make sure the team maintain high standards and that our customers are kept happy.
Join us at Greene King pubs, where we have always been the beacon for communities, wherever people want to come together. We boast a number of historic pubs that have seen hundreds of years of famous patrons passing through the doors, from Dickens drawing inspiration in the thick of Victorian London, to Frances Crick announcing the world-changing discovery of DNA. Our pubs are steeped in rich history but blend tradition with forward-thinking innovation, serving up pub classics made with care and delivering good, old-fashioned service.
We're all about rewarding our teams hard work, that's why...
You'll receive a competitive salary, pension contribution as well as:
The chance to further your career across our well-known brands - As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career
Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount
Wage Stream - Access your wage before payday for when life happens
Retail discounts - Receive up to 30% of at Superdrug, exclusive discounts with three mobile along with many more...
Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. - so, you can enjoy a weekend away without breaking the bank
Free employee assistance program - Mental Health, well-being, Financial, and Legal support because you matter!
As a Team leader apprentice, you will...
Provide customers with a heartfelt and memorable experience each and every time they visit
Deputise the management team and resolve any issues that arise in their absence
Help organise and coordinate the team during a busy shift making sure everything runs like clockwork
Making sure the bar is always safe, legal, and clean, and any issues are dealt with as quickly and safely as possible
What you'll bring...
A great eye for detail, making sure every pint is poured to perfection
A role model to the team on giving great service and making sure every customer receives a warm welcome
An ability to think on your feet and adapt to whatever challenges arise during a busy shift
A positive can-do attitude to and real team player
What your apprenticeship includes:
A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress
A mixture of on and off the job training, including workshops and webinars
Reviews every 12 weeks with your Line Manager and apprenticeship Trainer
The chance to get Functional Skills in English and maths (if you don't already have GCSE)
A Senior Production Chef Qualification once you have completed the 15-month programme
Training:Senior Production Chef Apprenticeship Level 3 including Functional Skills in maths and English.Training Outcome:Ongoing training and development within Greene King as well as through the apprenticeship training programme.Employer Description:Greene King is the country's leading pub retailer and brewer, running over 3,100 pubs, restaurants and hotels across England, Wales and Scotland.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Assisting with menus, day to day running of the kitchen and cooking
Input in menu choices - being creative and getting involved in the business aspects - costings etc.
Working alongside trained staff to gain cooking skills and knowledge • Understanding and learning the fundamentals of cooking, such as knife skills, classic cuts of vegetables, meat, fish, etc
Working in the kitchen and the bar, learning and progressing as they go
Food preparation, basic cooking and portion sizes
Training:
Level 2 Commis Chef Apprenticeship Standard at New College Swindon
Training Outcome:
A full-time position, if available
Employer Description:Wrag Barn is a golf club on the outskirts of Highworth in Wiltshire. It is a friendly club with around 600 members. The club provides a 7 day food service to the members and also hosts weddings, parties and conferences. The club employs around 25 staff, most of whom have worked at the club for over 5 years.Working Hours :8.00am - 4.00pm (some flexibility is required if needed to support weddings and other events/functions).Skills: Communication skills,Team working,Listening Skills,Self-motivated,Good personal appearance,Articulate....Read more...
The successful apprentice will be assisting with the day to day running of the kitchen, duties will include and not limited to:
Mise en Place (MEP): Expert preparation of ingredients, tools, and equipment to ensure seamless service.
Event days, working a section.
Opening and closing procedures.
Ensure health and safety is adhered to at all times.
Training:You will be required to our City Centre Campus in Bath, one day per week, term time only.Training Outcome:On successful completion of the apprenticeship there may be the opportunity to continue working with the employer as a qualified Chef de Partie.Employer Description:Priston Mill is a picturesque location, perfect for all kinds of events and special occasions, such as parties and weddings, corporate events and so much more. It’s the ideal countryside venue, not far from the historical city of Bath. Working Hours :Working 5 out of 7 days (including one collage day), including nights and weekends. Hours to be discussed at interview stage.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Logical,Team working,Willingness to learn....Read more...
• Supporting the day-to-day running of the office, ensuring everything operates smoothly• Assisting with answering phone calls, emails, and general enquiries in a professional manner• Helping manage bookings, reservations, and diary scheduling• Maintaining accurate records and updating internal systems• Assisting with filing, scanning, and general administrative tasks• Supporting the team with event preparation and coordination• Liaising with different departments, including front of house and kitchen, to ensure clear communication• Assisting with basic payroll/admin tasks where required• Helping monitor stock levels of office supplies and placing orders when needed• Providing excellent customer service to guests and clientsTraining:
Level 3 Business Administrator
Functional skills
Work based learning
Training Outcome:Progression onto full-time employment.Employer Description:Unforgettable farm-to-fork-dining in the heart of Lancashire
Helmed by award-winning Chef Patron Nigel Haworth, who dedicated over thirty years to driving the culinary experience at Northcote and earning a Michelin star, our restaurant embodies a passion for local, seasonal ingredients.Working Hours :Tuesday - Sunday, 09:00 - 17:30 (30-minute lunch). Working 5 out of 6 days.Skills: Communication skills,Organisation skills,Punctual,Reliable,Passionate,Eager to Learn....Read more...
Preparing ingredients (chopping, peeling, slicing)
Measuring and weighing ingredients accurately
Assisting in basic cooking tasks
Preparing sauces, salads, or simple dishes
Following recipes and instructions carefully
Training:
Commis Chef Level 2
Day release at Worcester campus one day a week
Training Outcome:
Develop serious cooking skills
Exposure to large-scale catering & events
Clear progression within a growing company
Endless skill development to a supportive but high standard
Employer Description:Paisley Flour is a bespoke, highly experienced catering company in Stourport-on-Severn that specialises in creating beautiful food, combined with creative styling.
We pride ourselves on using locally sourced produce while drawing on global catering and private dining experiences to offer a diverse and unique culinary experience for your event.
Having earned award-winning status in the catering and event industry, we strive to deliver exceptional service matched with forward-thinking creativity to ensure a memorable, one-of-a-kind occasion.Working Hours :Shifts may include evenings, weekends, and holidays. Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Number skills,Analytical skills,Logical,Team working,Initiative,Non judgemental,Patience....Read more...
About the Role:
Assisting in the preparation and cooking of dishes following set recipes and procedures
Maintaining excellent food hygiene and kitchen cleanliness standards
Supporting the kitchen team with stock rotation, deliveries, and general tasks
Learning essential culinary skills under the supervision of experienced chefs
Contributing to a positive, safe, and team-focused working environment
Regular mentoring and support from qualified chefs
Hands on experience in a busy kitchen
Opportunities for progression within our organisation
Training:Delivery to be completed on site and off the job training either at Barnsley College or your place of work. Student to complete Level 2 Production Chef Apprenticeship.Training Outcome: Opportunities for progression within our organisation.Employer Description:Millers Tea Room is based within Worsborough Mill Country Park, offering a range of fresh locally roasted coffee, speciality teas, freshly made stone baked pizzas, breakfast and brunch, along with a selection of handmade cakes and ice creams! The MillersTea Room is the perfect place to relax and appreciate the tranquil surroundings of the Country Park.Working Hours :Working Days : Monday, Tuesday (in college) Friday, Saturday. Shifts TBC.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,Creative....Read more...
Food preparation
Cooking & serving food to order
Menu planning
Ordering
Kitchen health & safety
Kitchen hygiene
Cleaning and Washing up
Training:
We have an in-house training package which covers mandatory modules such as health & safety, fire safety, conflict management etc.
You will also be required to attend Cambridge Regional College once a week and continue on the job learning on the remaining days of the week at The Axe and Compass.
Training Outcome:
Once the apprenticeship is completed we would hope to take the person on as a commis chef with the opportunity to progress
Employer Description:The Axe & Compass is a typical English Country family run Pub offering real ales, fine wines and freshly prepared quality food. There’s something for everyone here!
Dating back to the 15th century, this picturesque pub is located in the beautiful village of Hemingford Abbots. Situated just off the A1307, 3 miles from St Ives, 6 miles from Huntingdon and 12 miles from Cambridge, we are perfectly placed for our locals, business people, tourists, walkers and cyclists. Wherever possible we try to source our food from local suppliers.Working Hours :4 day week + college day ,
Shift may vary.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative....Read more...
Job Title: VP of Food & Beverage Location: Las Vegas, NV – Overseeing 3 Properties Compensation: Base $190,000–$210,000 + 30% Target Bonus + 30% LTI; Relocation assistance availableAbout the Role: I am hiring on behalf of a well-known, prestigious hospitality and entertainment company seeking a VP of F&B to lead food & beverage operations across three Las Vegas properties. This role provides strategic and operational oversight, driving guest satisfaction, operational excellence, and profitability across multiple F&B outlets and concepts. The opening is due to a promotion.Key Responsibilities:
Lead F&B, culinary, and service teams across multiple high-volume outlets.Manage celebrity chef partnerships, unionized teams, and complex operational structures.Drive service standards, cost controls, inventory management, and talent development.Oversee menu development, operational efficiency, and guest experience initiatives.Partner with cross-functional teams to support openings, re-openings, and major transitions.
Candidate Profile:
15+ years in F&B leadership at resorts, casinos, or hospitality organizations.Experience with multi-outlet operations and diverse dining concepts.Strong operational acumen and executive-level collaboration skills.Union experience required; Nevada certifications preferred.Open to internal, local, or relocated candidates; high-potential Senior Directors or current VPs welcome.
Timeline:
Immediate candidate identification and screening; target hire within one month.
....Read more...
